Penne with Spicy Paneer Balls in Tangy Tomato Sauc

Ingredients list for Penne with Spicy Paneer Balls in Tangy Tomato Sauc

• 250 grams Penne pasta, boiled
• 1 cup Paneer (cottage cheese) grated
• 500 grams Tomatoes canned
• Olive oil 2 tablespoons + for drizzling
• 2 small Onions finely chopped
• 2 tablespoons Garlic finely chopped
• to taste Salt
• 2 Green chillies finely chopped
• Fresh parsley chopped, 2 teaspoons + for garnishing
• Parmesan cheese grated, 2 teaspoons + for topping
• 1 Egg
• 1 cup Corn flakes crushed
• 3/4 cup Refined flour (maida)
• for deep-frying Oil
• 4-5 Fresh basil leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon Red chilli flakes
• to taste Crushed black peppercorns

Method

1. Heat 1 tablespoon olive oil in a non-stick pan. Add half the onion and 1 tablespoon chopped garlic, mix and sauté till onion turns pink. Add salt and mix well.
2. Add green chillies and 1 teaspoon chopped parsley, mix well and sauté for a minute.
3. Take the cottage cheese in a bowl. Add the sautéed mixture and parmesan cheese and mix well. Divide the mixture into equal portions and shape them into balls.
4. Break the egg in another bowl and whisk well.
5. Spread the cornflakes and flour on two different plates.
6. Coat the cottage cheese balls in in the flour, dip in the egg and coat in the cornflakes.
7. Heat sufficient oil in a pan. Deep-fry prepared balls till golden and crisp. Drain on absorbent paper.
8. Heat remaining olive oil in another non-stick pan. Add remaining onion, remaining garlic and salt, mix and sauté well.
9. Add remaining parsley, basil leaves, Worcestershire sauce and Tabasco sauce and mix well.
10. Add tomatoes and chilli flakes, mix well and cook for 2-3 minutes. Add fried cottage cheese balls and mix well.
11. Add penne pasta and mix well. Add salt and crushed peppercorns and toss well. Let it get heated through.
12. Transfer onto a serving plate, drizzle some olive oil, top with some parmesan cheese and garnish with some parsley. Serve hot.